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Breakfast Raspberry Pancakes

Published March 2, 2018 by elenianag

Breakfast raspberry pancakes – because pancakes are always on the weekend breakfast-brunch menu, along with eggs of course. Once you master the consistency of the basic pancake recipe you can add anything to it. Here, we tried them with some raspberry jam and fresh berries, but don’t hesitate, go crazy with the toppings. If you’re aiming for thick pancakes, don’t make the batter too runny, add more flour and yogurt and less quantity of liquids.

For an all vegan recipe swap the egg with one ripe banana – mashed and replace the milk and yogurt with soya milk, do try the vanilla flavoured one. If you’d like to reduce your daily sugar intake you can replace the jam with fresh mashed raspberries and the sugar with any other sweetener you use in baking.

Do we really need to mention the maple syrup? Drown those pancakes in it, it’s never enough.

For extra fluffy pancakes, whip two egg whites -whip ’em vigorously- and fold them gently into the batter.

And if you want your pancakes to look as pretty, check out the amazing pans over at www.nordicware.com, find the snowflake pan here and check out the full collection here. We love everything Nordicware!